Analysis and Comparison of the Fingerprint of Schisandrae chinensis Fructus after Vinegar Processing

Abstract:

Objective: To study the difference of material base after vinegar processing by establishing the fingerprint of Schisandrae chinensis fructus and its processed products. Method: The chromatographic separation was performed at 35℃, with the acetonitrile-15 mmol·L^-1 monopotassium phosphate(pH 2.0) as the mobile phrase in gradient elution.The detection wavelength was set at 254 nm and 210nm, the flow rate was 1.0 mL·min^-1. Result: There are significant differences after vinegar processing, in which 5-hydroxymethyl furfural content(5-HMF) in the most significant change. Conclusion: The established method can better reflect the differences of material foundation before and after processing, provides the scientific basis for quality evaluation of Schisandrae standards, and lays the foundation for further revealing the scientific connotation of the principle of schisandra.